Evaluation of the Chemical Composition of Fish Species Captured in [PDF]

Int'l Journal of Advances in Agricultural & Environmental Engg. (IJAAEE) Vol. 3, Issue 1 (2016) ISSN 2349-1523 EISSN 2349-1531

Evaluation of the Chemical Composition of Fish Species Captured in the lower Stretch of Itapecuru River, Maranhão, Brazil Heliene Leite Ribeiro Porto¹, Antonio Carlos Leal de Castro¹, Victor Elias Mouchrek Filho² and Gandhi Rádis-Baptista3 

(omega 3 and 6 series) and low levels of total fat, saturated fats and cholesterol. It also incorporates high levels of polyunsaturated fatty acids, important for the promotion and maintenance of health and minerals like calcium, phosphorus, sodium, potassium and magnesium [3, 4, 5]. According to the World Health Organization (WHO), the fish provides the healthiest animal protein and the Brazilians have arrived consuming 14.5 kg per inhabitant / year, exceeding the recommended minimum consumption of fish, which is 12 kg inhabitant / year or approximately 250 g of fish per week. Admittedly, the fish stands out for having in its composition high quality protein, retinol, vitamins D and E, iodine and selenium. Evidence increasingly associates their consumption to greater brain development and learning in children, also improving eye health, and protection against cardiovascular disease and some cancers. The fats and fatty acids of fish are highly beneficial and difficult to obtain from other food sources [6]. The consumer acceptance of fishery products depends on various attributes of food quality. The most important attributes are food security, nutrition, taste, texture, color and appearance and suitability of raw materials for processing and preservation [7]. The relative importance of any of these features depends on the particular material and its intended use [8] . Information on the chemical and nutritional composition derived fishery products is important and badly needed for nutritionists, biologists and researchers who work with food, assisting in the formulation of diets, nutritional classification and supporting the food industries, conservation research and processing of fish. Despite the diversity of fish and the commercial potential of many native species, Brazil is still very lacking in data related to its chemical composition and the effect of storage, especially under freezing in the constitution of fish flesh. Factors affecting the chemical composition of fish are numerous, and some are intrinsic in nature such as genetic, morphological and physiological factors as well as other related environmental quality of the area where they live. Thus, research in this field of expertise, with detailed study of the nutritional composition of these regional fish through analytical techniques available, are of great importance because they provide essential information for the fish processing industry and intensive fish farming, as well as, and

Abstract—This study aimed to investigate the chemical composition of muscle tissues from seven species of fish, which were captured from the lower section of the Itapecuru river, comprising the municipalities of Santa Rita and Rosario and the coastal area of Golfão Maranhão during the period of June 2012 to May 2013. The species selected for the experiment were: Plagioscion squamosissimus, Geophagus surinamensis, Curimata sp., Prochilodus lacustris, Schizodon dissimilis, Ageneiosus ucayalensis and Hypostomus plecostomus, which showed significant abundance and high commercial value. Representative samples were collected without distinction of size and sex and only species with good organoleptic conditions were selected. Analysis of the muscle of each species was performed in triplicate to assess the moisture content, total fat, ash and energy value. The average results of proximate analysis revealed the following variations: moisture 73.7% to 79.2%, total lipids 0.2% to 6.8%, protein 18.6% to 23.0%, ash 0.8% to 1.8% and the energy value of 77 to 136 kcal / 100g. The species G. surinamensis showed a higher moisture content and ash and a lower energy value, indicating the highest mineral content between the studied species. The A. ucayalensis species had, on average, higher levels of total lipids and energy, while the P. lacustris species showed a higher percentage of proteins. The results confirm the importance of knowing the protein value of species that can serve different dietary purposes of local people.

Keywords—fish, Itapecuru river, nutritional quality, caloric value, Brazil.

I. INTRODUCTION Human populations include fish as a main part of their daily diet, a fact that has become more relevant in developing countries, whose dietary pattern reveals a large dependency on staple foods, and fish is the main source, accounting in 2010, about 19 6% of animal protein consumption [1]. In addition to being recognized as a source of direct income of the Brazilian population, the fish is a very important food in the diet of individuals for its wealth of nutrients. Vila Nova et al [2] pointed out that fish is of high nutritional value due to its high protein content, excellent quality of lipids ¹Department of Oceanography and Limnology, Center for Health Sciences, Federal University of Maranhão, São Luís, Maranhão, Brazil. ²Department of Chemical Technology, Center for Science and Technology, Federal University of Maranhão, São Luís, Maranhão, Brazil. 3 Laboratory of Biochemistry and Biotechnology, Institute of Marine Sciences, Federal University of Ceará, Fortaleza, CE, Brazil http://dx.doi.org/10.15242/IJAAEE.U0416214

181

Int'l Journal of Advances in Agricultural & Environmental Engg. (IJAAEE) Vol. 3, Issue 1 (2016) ISSN 2349-1523 EISSN 2349-1531

the Instituto Adolfo Lutz [22]:  Humidity: determined by weight loss in oven set at 105 °C.  Ash: obtained by igniting a known amount of the sample in furnace at 550° C, to constant weight.  Protein: determined by the Kjedhal method, which is used in the determination of total nitrogen. To convert the result into crude protein, the factor 6.25 was used.  Total lipids: extracted using the Soxhlet method. The total caloric value was calculated from the calorie corresponding coefficients for proteins and lipids, 4 and 9 kcal / g respectively

perhaps more importantly, for healthcare professionals in the nutritional management of fish, with a view to a proper dietary guidance, and seek real alternatives that can adequately meet the nutritional needs of individuals, and further stimulate consumption of regional species. Thus, in view of the importance food and the lack of information on the nutritional value of these regional fish, proceeded up the present study the chemical composition of the fish. II. MATERIAL AND METHODS A. Material The data that form the basis for this study come from collections, quarterly carried out between the months of June / 2012 and May / 2013 in three different stations located in the lower stretch of the Itapecuru River between the ITALUÍS water catchment system and the mouth at the municipality of Rosario, Maranhão, Brasil. The species identification was made based on the work of: Eigenmanne Eigenmann [9] , Regan [10], Fowler [11], Fernández-Yépez [12], Britski [13], Mees [14], Isbrücker [15], Britski et al [16], Vari [17], Santos et al [18], Piorski et al [19, 20]. Taxonomic update was made by access to the Fishbase Project [21]. Of specimens captured, 7 species-individuals were selected for muscle tissue removal, using as criteria the capture volume and marketing potential. Samples considered had the best organoleptic conditions independent of the size of species and sex. The following taxa were selected: Plagioscion squamosissimus, Geophagus surinamensis, Curimata sp., Prochilodus lacustris, Schizodon dissimilis, Ageneiosus ucayalensis and Hypostomus plecostomus, and their morphometric measurements of total length (cm), total weight (g) and identified sex were taken. Some individuals of each species were filleted, disregarding sex, anatomical differences and physiological characteristics. Then to each sample was pulled out a portion of an average of 200g of flesh from the lateromedial region (fillet-abdominal muscles), skinless and boneless representative of the edible part of each sample. Subsequently, samples were packed in plastic bags of polyethylene, properly identified and frozen at -17 ° C until the time of analysis. Then analyses was carried out at laboratory of quality control of food and water in the Chemical Technology Department of the Federal University of Maranhão.

C. Statistical Analysis To compare the chemical and nutritional composition between species, we used a one-factor analysis of variance, after attaining the homogeneity of assumptions and normality of the data with the use of the Levene test. When the results of analysis of variance (ANOVA) indicated the presence of significant differences (p Accessed on aug 10, 2015. Cunha, Christiano França da; Spers, Eduardo Eugenio. A Percepção dos Consumidores Sobre Atributos de Origem, Sustentabilidade e Segurança em um Varejo Supermercadista. CLAV-CAPES / FAPESP / FGV. P 13, 2010. Haard, N. F. Technological aspects of extending prime quality of sea foods: a review. J. Aquatic Food Product Technol, 1, p 9-27, 1992. http://dx.doi.org/10.1300/J030v01n03_03 Eigenmann, C.H; Eignmann, R.S. A revision of the South American Nematognathi or cat - fishes. Occasional Papers of the California Academy of Sciences, San Francisco, 1: 1-508. 1890. Regan, C.T.A. Monograf of the fishes of the family Loricariidae. Trans. Zool. Soc. London, 17 (3): 191-350, p. 9-21. 1904. Fowler, H.W. A collection of freshwater fishes Obtained in Eastern Brazil by Dr. Rodolpho von Ihering. Proc. Acad. Nat. Sci. Phila., 93:. 123-199. 1941. Fernandez-Yépez, A. F. Contribucion al conocimento Doradidae de la familia en Venezuela. Bull. Inst. Oceanog., Univ. East. vol. 7, paragraph 1, p.7-72, figs., 36.1968. Britski, H.A. Peixes de água doce do Estado de São Paulo- Sistemática, p. 79-108. In Poluição e Piscicultura : notas sobre poluição, ictiologia e piscicultura, 216 pp. Com. Int. Basin Paraná-Uruguay and Fac. Public Health, USP, São Paulo. 1972. Mees, GF The Auchenipteridae and Pimelodidaeof Suriname (Pisces, Nematognathi), Zool. Verhandl. Leiden, 132: 1-256. 1974. Isbrücker, I.J.H. Descriptions preliminares de nouveaux taxa de le famille des Loricariidae. Revue Francaise d'aquariologie herpetologie, 5 (4): 86-116. 1979. Britski, H.A.; Sato, Y.; Pink, A.B.S. Manual de identificação de peixes da região de Três Marias: com chaves de Deputados identificação para os peixes da Bacia do São Francisco - 3 revised edition by the authors. Brasília: Câmara dos, tives, Publicações- Coordination CODEVASF, Division of Fish Farming and Fish, 1988. Vari, R.P. The Curimatidae the lowland Neotropical fish family (Pisces: Characiformes); distribution, endemism, phylogenetic and biogeography. In: Vanzolin, P.Z.; Heyer, W. R. Proceedings of the workshop on neotropical distribution patterns. Rio de Janeiro: Brazilian Academy of Sciences. 488 p. 1988. Santos, G.M.; Mérona, B.; Juras, A.A.; Jégu, M. Peixes do baixo rio Tocantins: 20 anos depois da Usina Hidrelétrica Tucuruí. Eletronorte. 216p. 2004. Piorski, N.M.; Castro, A.C.L.; Pereira, L.G.; Muniz, M.E.L. Ictiofauna do trecho inferior do rio Itapecuru, Nordeste do Brasil. Boletim do Laboratório de Hidrobiologia, 11: 15-24. 1998. Piorski, N.M.; Castro, A.C.L.; Sousa-Neto, A.M. Ichtyofauna from the Cerrado of the southern Maranhão. Pp. 197-212. In: L. Barreto (Eds.). North Cerrado of Brazil. Pelotas, USEB, 378P. 2007. Froese, R .; Pauly, D. Editors. FishBase. World Wide Web electronic publication, www.fishbase.org, version (10/2015) 2015. IAL (Instituto Adolfo Lutz). Métodos Físico-Químicos para Análise de Alimentos. Ed. IV. 1st. ed. Digital. São Paulo, SP: NIT / IAL, 1020 p,

http://dx.doi.org/10.15242/IJAAEE.U0416214

[23] [24]

[25]

[26]

[27]

[28]

[29]

[30] [31]

[32]

[33]

[34]

[35]

[36]

[37]

[38]

[39] [40]

185

2008. Available at: http://www.crq4.org.br/sms/files/file/analisedealimentosial_2008.pdf > Accessed on oct 11, 2015. Conover, William Jay. Practical Nonparametric Statistics. New Jersey: John Wiley & Sons, p 584. 1990. Hammer, Øyvind; Harper, David A.T. ; Ryan, Paul D. Past: Paleontological statistics package software for education and data analysis. Palaeontologia Electronica 4 (1): p 9, 2001. Available at: http://palaeo-electronica.org/2001_1/past/past.pdf > Accessed on nov 29, 2015. Maia, Everardo Lima; Oliveira, Claudia C.S de; Santiago, André P.; Cunha, Francisca E.A; Holanda, Francisco C.A.F .; Sousa, Janaina A. A. Composição química e classes de lipídios em peixe de água doce curimatã comum, Prochilodus cearensis. Rev. Cienc. Tecnol. Aliment., V. 19, no. 3, p. 433-437, 1999. http://dx.doi.org/10.1590/S0101-20611999000300025 Yeannes, Maria Isabel.; Almandos, Maria Elsa. Estimation of fish proximate composition starting from water content. J. Food Compos. Anal., San Diego, vol. 16, p. 81-92, 2003. Wang, Yong; Liu, Yong-Jian; Tian, Li-Xia; Xiao, Wei Ping. Effects of dietary carbohydrate level on growth and body composition of juvenile tilapia, Oreochromisniloticus x O. aureus. Aquaculture Res., Oxford, vol. 36, p. 1408-1413, 2005. Badolato, E.S.G .; Oak, J.B.; Mello, M.R.P.; Tavares, M .; Campos, N.C .; Aued-Pimentel, S .; Moral, C. Composição centesimal, de ácidos graxos e valor calórico de cinco espécies de peixes marinhos nas diferentes estações do ano. Rev. Inst. Adolfo Lutz, São Paulo, v. 54, no. 1, p. 27-35, 1994. Sanchez, Luiz; Gomes, Maria Isabel; Sase, Luciene Eiko. Armazenamento da pescada do piauí, Plagioscion squamosissimus (Hechel, 1840), resfriadas. I. Evolução da Composição química e alguns indicadores de frescor. Alim. Nutr. São Paulo, 2: 73-82.1990. Hart, F. L; Fischer, HJ Análisis modeno de los alimentos. Zaragoza, Acribia, cap. 10, p.249, 1997. Andrade, G.Q; Bispo, E.S.; Druzian, J.I. Avaliação da qualidade nutricional em espécies de pescado mais produzidas no Estado da Bahia. Ciênc. Tecnol. Aliment., Campinas,v. 29, n. 4, p: 721-26, 2009. [32] Spitz, Jérome; Mourocq, Emeline; Schoen, Valérie; Ridoux, Vincent. Proximate composition and energy content of forage species from the Bay of Biscay: high- or low-quality food? ICES J. Mar. Sci., Oxford, vol. 67, no. 5, p. 909-915, 2010. Lourenço, Lúcia Fátima Henriques; Fernandes, Gleuba Maria Lacerda; Cintra, Israel Hidenburgo Aniceto. Características físicas, químicas e microbiológicas da pescada-branca Plagioscion squamosissimus (Heckel) salgada e seca em secador solar. Bol.Téc.Cient. CEPNOR Belém, v.1, n.1, p.135-144, 2001. Guinazi, Michele; Moreira, Ana Paula Boroni; Salaro, Ana Lucia; Castro, Fátima Aparecida Ferreira; Danalto, Mirela; Pinheiro-Sant´Ana, Helena Maria. Acta Sci. Technol. Maringá, v. 28n. 2, p. 119-124, 2006. Ramos Filho, Manoel Mendes; Ramos, Maria Isabel Lima; Hiane, Priscila Aiko; Souza, Elizabeth Maria Talá de. Perfil lipídico de quarto espécies de peixes da região pantaneira de Mato Grosso do Sul. Ciênc. Tecnol. Aliment. Vol.28, no.2, Campinas, 2008. Caula, Francisco Charles Barros; Oliveira, Maria Petronília de; Maia, Everardo Lima. Teor de colesterol e composição centesimal de algumas espécies de peixes do estado do Ceará. Ciênc.Tecnol.Aliment., V. 28, no. 4, 2008. Souza, F. das Chagas do Amaral; Jesus, R. Souza de; Duncan, W.L.P.; Aguiar, J.P.L. Efeito do congelamento na composição química e perfil de aminoácidos da carne mecanicamente separada de peixes amazônicos. Rev. Pan-Amaz. Saude. Ananindeua, v.4, n.1, 2013. Stansby, Maurice Earl. Proximate Composition of Fish. FAO International Conference on Fish.In:Nutrition, Paper No. R / II, 1, 14 p. Washington, D.C., U.S.A., 1961. Stansby, Maurice Earl; Olcott, H.E. Technologia de la industria pesquera. Zaragoza: Acribia. p 391-400, 1968. Universidade de Campinas. Center for Studies and Research in Food NEPA.Tabela Brasileira de Composição de Alimentos.Version II. 2. ed. Campinas, SP. 114 p. 2006. Available at: http://www.unicamp.br/nepa/taco/contar/taco_versao2.pdf > Accessed on dec 29, 2015. Stansby, Maurice Earl; Olcott, H.E. Composición del

Int'l Journal of Advances in Agricultural & Environmental Engg. (IJAAEE) Vol. 3, Issue 1 (2016) ISSN 2349-1523 EISSN 2349-1531

[41]

[42]

[43]

[44]

[45]

pescado. In: Stansby, M.E.; Dassow, J.A. Tecnologia de la industria pesquera. Zaragoza: Acribia. p. 391-402, 1967. Aguiar, Jaime Paiva Lopes. Tabela de composição de alimentos da Amazônia. Acta Amazônica. 26 (1/2), pp 121- 126,1996. http://dx.doi.org/10.1590/1809-43921996261126 Sales, Ronaldo de Oliveira; Sales, Armenia Maria. Estudo da composição química e rendimento de dez espécies de pescado de água doce de interesse comercial nos açudes do nordeste brasileiro. Ciên. Agron. Fortaleza, 21 (1/2), p 27-30, 1990. Viana, Z.C.V. Silva, E; Fernandes, G.B.; Santos, V.L.C.S. Composição centesimal em músculo de peixes no litoral do estado da Bahia/Brasil. Rev. Ciênc. Méd. Salvador, v.12, n.2, p.157-162, 2013. UNICAMP (Universidade de Campinas). Center for Studies and Research in Food - NEPA.Tabela Brasileira de Composição de Alimentos.Version II. 2. ed. Campinas, SP. 114 p. 2006. Visentainer, Jesuí Vergílio; Saldanha, Tatiana; Bragagnolo, Neura; Franco, Maria Regina Bueno. Relação entre teores de colesterol em filés de tilápias e níveis de óleo de linhaça na ração. Cienc. Tecnol. Alim. v.25, n.2, p.310-314, 2005.. http://dx.doi.org/10.1590/S0101-20612005000200022

http://dx.doi.org/10.15242/IJAAEE.U0416214

186